Updated Cashew Cheese for Pizza and more…

Well, that was a false start for Fall. I thought I would have time to get back to writing regularly with my last post, and just haven’t had a spare moment. I’m going to make up for it today though. Our most popular post is one I did for Cashew Cheese Pizza, so I decided I wanted to post my updated version of this recipe with ideas on what else you can make with it. I make a large batch that can last in the refrigerator for up to two weeks and be used in a myriad of ways. Here I used some in a calzone with broccoli and potato (as requested by my husband).

Calzone with Cashew Cheese

Here is the new recipe I came up with:

5 cups raw cashews, soaked

1 cup unsweetened coconut milk (or unsweetened milk of your choice)

3 tbs. canola oil

2 tsp. nutritional yeast

1/2 tsp. salt

1/4 tsp. white pepper

Blend all together in vita mix (or whatever appliance you use) until smooth. You can add salt and pepper to taste, but I recommend keeping it a bit neutral to be able to transform depending on what you are using it for.

I use this cheese as is on pizza and in the calzone pictured above.

Other uses include:

adding a tablespoon or 2 into tomato sauce to make a creamy pink sauce for pasta

adding a little lemon juice and making sour cream

adding cinnamon, cloves, nutmeg and thinning with a bit more milk for a great french toast batter

using it as is as a spread on sandwiches and bagels

I used it in every way I listed above in the two weeks it was in my fridge.

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